Pork Tenderloin Churrasco

Pork tenderloin in a Brazilian marinade flavored with ancho chile pepper, paprika, garlic and herbs. Not too spicy, but flavorful enough for a gaucho. Because the meat is sliced thin, you can marinade overnight and cook quickly. One of our all-time favorite marinades and grill recipes. Perfect for a summer barbeque.

What's for Dinner:

Pork Tenderloin Churrasco

Black Beans and Rice

Sweet Potato Casserole



Pork Tenderloin - 1 1/2 - 2 lbs.
Olive Oil – 1 cup

Ancho Chili Pepper – 1 Tbsp
Paprika – 1 Tbsp
Garlic – 4 tsp
Thyme Leaves – 2 Tbsp
Rosemary – 1 tsp
Salt – 1 tsp
Pepper – ¼ tsp


1. Heat all ingredients except the pork tenderloin in saucepan for 5 minutes to infuse oil, whisking occasionally.

2. Slice tenderloins lengthwise into 2-3 strips (about 1 inch thick) and marinate strips in sauce for 2 hours or overnight.

3. Prepare grill (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

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